Steaks are one of the most delicious creations out there, it’s basically a piece of meat that is cooked in a certain way. Most people cook it in their own way, some like it with spices or sauce and some like to season it just with salt. You may not know this, but the term steak goes way back to the 15th century in Scandinavia, people used to call a thick slice of meat ‘steik‘ which is a Norse word. While the term steak has Norse roots, it’s claimed that Italy can be the birthplace of steak.
Steak has become one of the most expensive dishes, as it should. Some people make it at home, while some go out to restaurants as they’re many restaurants specifically for steak.
Steak can be made in numerous ways, you can get it cooked as rare, medium-rare, or well done. There’re many more ways other than these, the ones that people can’t differentiate among are rare, Pittsburgh rare, and rare blue.
|Rare||Blue Rare||Pittsburgh Rare|
|Seared outside||Lightly seared outside||Charred on the outside|
|Bright red and tender inside||Soft and tender on the inside||Rare to raw from the inside|
|The ideal temperature to cook is 125°-130°F||Idea temperature is between 115 °F and 120 °F||internal temperature should be 110 F (43 C)|
A rare steak will have a seared and dark outer layer, but then it’ll be bright red and soft from the inside. They’re mostly hot on the outside, but warm to cool from the inside.
A Pittsburg rare steak is cooked at a high temperature in a short period of time to get a charred texture on the outside, but rare to raw on the inside. The term “Pittsburg rare” is used in most American Midwest and Eastern Seaboard, but the sear cooking methods of meat is known elsewhere as Chicago-style-rare, and in Pittsburg itself, it’s known as black or blue.
Blue steak also goes with another term which is extra rare steak. You must have got an idea about blue rare steak by the term extra rare steak, nonetheless, let me elaborate. Blue rare steaks are lightly seared on the outside and are red from the inside. The steak is cooked for a short period of time, this way it gets soft and tender from the inside which is what most people prefer. To achieve the blue rare, the steak’s interior temperature shouldn’t exceed 115℉.
There’s much of a difference among rare, blue rare, and Pittsburg rare. Although among these three, Pittsburg rare is somewhat different than rare and blue rare. The outside of the Pittsburg rare steak is charred while the outside of rare and blue rare is lightly seared.
Keep reading to know more.
What’s a Pittsburgh rare?
Pittsburgh rare is a steak that is cooked on high heat for a short period of time. This process gives the steak a charred texture on the outside but still is rare to raw from the inside.
Pittsburgh rare steak should have an internal temperature of 110 F (43 C.)
The origin of the term “Pittsburgh Rare” has many possible explanations, for example, there was an accidental charring of the steak at a Pittsburgh restaurant, but the chef introduced it as the “Pittsburgh rare steak”.
Is Pittsburgh Rare the same as blue rare?
Blue rare is lightly seared on the outside and red on the inside, while Pittsburgh rare is charred on the outside and rare to raw on the inside.
A cooking method that involves the charring of meat on high heat is considered a Pittsburgh rare method. In Pittsburgh itself, this method is often called black or blue. Black is for the charring on the outside and blue refers to the rare inside of the steak.
As the Pittsburgh rare is also called blue, people sometimes confuse it with the blue rare steak. Pittsburgh rare and Blue rare are two different steaks as both are cooked differently.
What is the difference between rare and blue steak?
The difference between rare and blue rare is that rare isn’t cooked throughout to the center, but a blue steak is always cooked all the way to the center.
There isn’t much of a difference between rare and blue rare, but still, both are different steaks. A rare steak is seared and dark on the outside and it’s achieved by merely searing it for a short time to get a seared and a dark layer, but let the 75% meat become red which in other words means Rare.
A blue steak is seared on the outside, moreover, a blue steak shouldn’t be cooked for too long. Its ideal interior temperature shouldn’t exceed 115℉.
Here is a video that shows how to cook a perfect yet simple blue rare ribeye steak.
Which steak rarity is the best?
Here is the list of steaks that are best served as rare
- Top Sirloin
- Top round
- Sirloin tip
- Sirloin flap
- Chuck Steak
- Filet mignon
- NY strip shell
- Skirt steak
- Chuck flap
- Chuck short ribs
Rare steaks are the best kinds of steak as the outside is seared just the right amount and the inside is red which makes it soft and tender.
The only difference between rare, blue rare, and Pittsburgh rare is that the outside of the Pittsburgh rare steak is charred while the outside of a rare is seared and the outside of blue rare is lightly seared. It might not be a big difference, but the people who eat steak frequently would know how big of a difference it is.
A rare steak is cooked for a short period of time and its core temperature should be 125 degrees Fahrenheit. A rare steak has a seared and dark layer on the outside and still will be bright red and soft from the inside. Rare steaks are mostly hot on the outside, but warm to cool from the inside.
A Pittsburgh rare steak is always cooked at a high temperature for a short period of time to achieve a charred texture on the outside and still be rare to raw on the inside.
Blue steak is known as an extra rare steak. Blue rare steaks are lightly seared on the outside and are red from the inside. The steak is cooked for a short period of time as well, this process is done to get the steak soft and tender from the inside. Moreover, the blue rare steak’s interior temperature shouldn’t exceed 115℉.
The Pittsburgh rare is also called blue in mainly Pittsburgh as it refers to the rare interior of the steak, because of this, people sometimes confuse Pittsburgh rare with the blue rare steak. Pittsburgh rare and Blue rare can’t be the same as both are cooked differently. Blue rare is lightly seared on the outside and red on the inside, whereas Pittsburgh rare is charred on the outside and rare to raw on the inside.